Raspberry Almond Thumbprint Cookies

Searching for the perfect Raspberry Almond Thumbprint Cookies? You've come to the right place! I am a huge fan of thumbprint cookies, so I wanted to make this recipe the best I've ever had.

The best thumbprint cookies

My ideal thumbprint cookie has a flavorful dough- not your typical butter cookie like regular thumbprints. So my thumbprints are made with almond extract for those delicious nutty flavor notes. I've also added some whole wheat flour, for a little more depth of flavor. Don't worry, they don't taste "healthy." Last but not least, my ideal thumbprint cookie is finished off with a delicious raspberry jam in the middle. For me, it has to be raspberry- it's simply the best!

Ingredients for raspberry almond thumbprint cookies

Here is everything you'll need to make delicious raspberry almond thumbprint cookies! This list is pretty short and sweet, and you might already have most, if not all of the ingredients.

• all-purpose flour
• whole wheat flour
• salt
• unsalted butter- room temperature
• granulated sugar
• light brown sugar
• egg yolk
• vanilla extract
• almond extract
• raspberry jam

Making raspberry almond thumbprint cookies

Raspberry almond thumbprint cookies come together just like any other cookie dough- here's how to make them:

First, in a medium bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, and salt. Set this bowl aside.

Now, using an electric mixer, beat the room temperature butter until it becomes smooth. Scrape down the sides of the bowl, then add the granulated sugar and brown sugar. Beat the sugars and butter until the mixture becomes light and fluffy, about 1 minute.

Add the egg yolk and the extracts, and mix until everything is combined. Gradually add the flour mixture to the wet mixture, mixing until the dough comes together. It may seem crumbly.

Using your hands, roll the dough into tablespoon sized balls, making sure to leave no cracks in the dough balls. This keeps the cookies from cracking while baking.

Place the balls of dough on a baking sheet lined with parchment paper. Now, make the "thumbprint" in the middle. You can use your thumb, rounded back of a teaspoon, or any other small rounded object that fits well. I actually used a honey dipper to make my indentations because I found it was the perfect size! Using your tool, gently press an indent into the center of the ball of cookie dough.

Chill the prepared thumbprints in the freezer for about 30 minutes. Once chilled, preheat the oven to 375ºF.

Add the jam into the center of the cookie, filling it all the way up to the brim.

If your jam is not loose enough, give it a good stir or heat it in the microwave for a few seconds to loosen it.

Bake raspberry almond thumbprint cookies for about 10-12 minutes. Allow cookies to cool completely on the baking sheet before enjoying.

Recipe tips

• Flour: if you don't have whole wheat flour on-hand, you may substitute with all-purpose. The cookies just won't have the same flavor.
• Jam: you can use whatever flavor of jam is your favorite, but I think raspberry works the best with these cookies! Also, If your jam is not loose enough to spoon into the mi, give it a good stir or heat it in the microwave for a few seconds to loosen it.
• Extras: If you want, you can even roll the balls of cookie dough in chopped almond bits or sugar.

If you make these, I would really appreciate if you left a comment and a rating below! Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂

Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies are super soft, flavored with almond, and have a delicious pool of raspberry jam in the middle. You need these classic cookies for all your holiday festivities!

• 1 1/4 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 1 egg yolk
• 1 tsp vanilla extract
• 1/2 tsp almond extract

1. In a medium bowl, whisk together all-purpose flour, whole wheat flour, and salt. Set aside.

2. Using an electric mixer fitted with paddle attachment, beat butter until it becomes smooth. Scrape down the sides of the bowl; add granulated sugar and brown sugar. Beat sugars and butter until mixture becomes light and fluffy, about 1 minute.

3. Add egg yolk and extracts; mix until combined. Gradually add flour mixture to wet mixture, mixing until dough comes together. It may seem crumbly.

4. Using your hands, roll the dough into tablespoon sized balls, making sure to leave no cracks in the dough balls. This keeps the cookies from cracking while baking. Place balls of dough on a baking sheet lined with parchment paper.

5. Make the "thumbprint" in the middle. You can use your thumb, rounded back of a teaspoon, or any other small rounded object that fits well. Using your tool, gently press an indent into the center of the ball of cookie dough. Chill cookies in the freezer for about 30 minutes. Once chilled, preheat the oven to 375ºF. Add the jam into the center of the cookie, filling it all the way up to the brim. If your jam is not loose enough, give it a good stir or heat it in the microwave for a few seconds to loosen it.

6. Bake raspberry almond thumbprint cookies for about 10-12 minutes. Allow cookies to cool completely on the baking sheet before enjoying.